My family is not religious but my mom and I loved Easter. It was always a fun excuse to decorate the table and have a large spring themed brunch. This year my mom and I wont be together and for some reason Im feeling the Easter distance more than ever. Elliot and I plan on making some relatively healthy Easter brunchy treats and when I saw these they instantly reminded me of my mom. And holy crap are they delish. Good luck!
- 1 medium size banana, mashed
- 2 eggs, large
- ¼ cup Greek yogurt, plain
- 2 tablespoons coconut oil, melted (added towards the end)
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk
- 1/4 cup maple syrup
- 1.5 cups blend of whole wheat or pat flour (I used 1 cup oat flour & 1/2 cup whole wheat flour)
- (optional) 1 scoop unflavored or vanilla protein powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon ginger
- ⅛ teaspoon salt
- 1 cup finely grated carrots, packed*
- 1/4 cup raisins
- ½ cup chopped walnuts (or almonds)
- Preheat oven to 350º and grease or line a muffin tin with muffin liners. Set aside.
- Start with the wet ingredients. In a medium/large size mixing bowl, mash a medium sized banana until there are minimal to no lumps, then add the rest of the wet ingredients to the bowl (except for the coconut oil). Mix well.
- In a separate bowl mix dry ingredients together.
- Add dry ingredients to the wet ingredients and mix. Once combined, add the coconut oil to the batter until fully mixed in.
- Fill muffin liners about ¾ of the way full. Repeat until batter is gone.
- Place in the oven for 16-18 minutes.
- Remove and let cool.
- Optional but highly recommended- spoon a dollop of the Greek yogurt sprinkled with cinnamon
*If your carrots are extremely moist, ring out some of the moisture with a paper towel before adding to the batter.